Rating: 4.5 stars 4.7
20 Ratings
  • 5 star values: 14
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

'A delightful change of pace, this cool, fruity soup is always the hit of a dinner party,' remarks Laura Stoltzfus of New Holland, Pennsylvania.

Recipe Summary

prep:
10 mins
total:
10 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place raspberries in a blender; cover and process until smooth. Strain and discard seeds. Cover and refrigerate puree. Place peaches and lemon juice in the blender; cover and process until smooth. Transfer to a bowl; sit in nectar, yogurt, sugar if needed (if fruit is tart) and extract. Cover and refrigerate for 2 hours.

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  • To garnish as shown in the photo, drizzle 1 tablespoon raspberry puree in a 3 in. circle on top of each serving. Use a toothpick to draw six lines toward the center of circle, forming a flower.

Tips

Nutritional Analysis: One 1-cup serving (prepared with fat-free yogurt) equals 129 calories, 1 g fat (0 saturated fat), 1 mg cholesterol, 42 mg sodium, 31 g carbohydrate, 0 fiber, 3 g protein. Diabetic Exchanges: 1-1/2 fruit, 1/2 fat-free milk.

Nutrition Facts

166 calories; protein 3.7g; carbohydrates 35.9g; fat 1.2g; cholesterol 3.7mg; sodium 51.2mg. Full Nutrition
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